Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea
Jing Wang, Haijun Bi, Mengru Li, et al.
Food Research International (2023) Vol. 169, pp. 112860-112860
Closed Access | Times Cited: 11

Showing 11 citing articles:

Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor
Wenmiao Wu, Xinyi Jiang, Qi Zhu, et al.
Food Chemistry (2024) Vol. 450, pp. 139376-139376
Closed Access | Times Cited: 15
Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling
Wensong Chen, Wangxin Liu, Zhibin Liu, et al.
Food Chemistry (2025) Vol. 474, pp. 143174-143174
Closed Access | Times Cited: 1
Heterocyclic compounds formation in large-leaf yellow tea induced by the Maillard reaction at different roasting temperatures
Xuchao Yin, Yuming Wei, Tiehan Li, et al.
LWT (2023) Vol. 182, pp. 114856-114856
Open Access | Times Cited: 25
A novel angiotensin I-converting enzyme (ACE) inhibitory peptide from Wuyi rock tea residue: preparation, identification, and its potential molecular mechanism
Xiaoliang Cao, Huiyuan Zhou, Jindong Xie, et al.
LWT (2025) Vol. 216, pp. 117353-117353
Open Access
Rational design of peptides to overcome drug resistance by metabolic regulation
Min Sun, Le He, Ran Chen, et al.
Drug Resistance Updates (2025), pp. 101208-101208
Closed Access
Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase
Wenjing Huang, Zhibin Ye, Yida Wu, et al.
Food Chemistry X (2025), pp. 102264-102264
Open Access
From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting
Yifei Peng, Zhenghua Du, Xiaoxia Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137148-137148
Closed Access | Times Cited: 12
Thermochemical reactions in tea drying shape the flavor of tea: A review
Huajie Wang, Lin Chen, Anan Xu, et al.
Food Research International (2024) Vol. 197, pp. 115188-115188
Closed Access | Times Cited: 3
CsMOF1-guided regulation of drought-induced theanine biosynthesis in Camellia sinensis
Chen Feng, Yuan He, Xinzhuan Yao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131725-131725
Open Access | Times Cited: 2
Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)
Chunyin Qin, Zisheng Han, Zongde Jiang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101809-101809
Open Access | Times Cited: 1
Preparation and stability of angiotensin-I-converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Wuyi rock tea residues
Xiaoliang Cao, Huiyuan Zhou, Jindong Xie, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Page 1

Scroll to top